Need some help from the chefs, cooks, bakers, and such from the forums here. I'm looking to make some Blueberry muffin cookies, yes muffin cookies/cookie muffins, and add in either some Rasberry Liquor or, if I can get it, some kind of Blueberry flavored alcohol for double Blueberry flavor. The problem i'm having is finding some decent guides on what occurs with alcohol and baking. Only guide i've found that seems to be somewhat helpful is this http://whatscookingamerica.net/Q-A/AlcoholEvap.htm. The recipe I want to use the alcohol on is http://www.bakersroyale.com/cookies/blueberry-muffin-cookies/, but i'll be ommitting the Streusel topping.

Any idea on how to adjust recipes for alcohol, or do I just add it into the mix? Only thing I do know is that some vanilla extracts contain alcohol. The one that I use says 41%, which i'm assuming means 41% alcohol vs 41% proof which would be 20% alcohol.

It's just for flavor, yes?
You can exchange the vanilla for your liquor..or add a small amount outside of the recipe mixed in with the vanilla. It's more of an experimentation thing. The problem with liquor is that it boils a lot lower than water..so most of it will be gone and is usually used in cooking for flavouring.

Do you want to keep or lose the alcohol?

Yea, I want to add in some extra flavor with the alcohol. The problem I have is with the varied recipes out there. Think one recipe I saw called for 1 teaspon of Irish Whiskey, 1/3 a cup of Irish Cream, and 10oz of Guinness Beer. I don't think I can mention the name of the recipe since it could be rather offensive.

Another problem is my extreme inexperience when it comes to using alcohol/spirits in cooking. Only time i've used it is for my Steeped Strawberry Dessert topping which requires about 1/3 to 1/2 cup of sugar, 1 pint of Strawberries, and then enough red wine port to cover the strawberries, possibly 1 to 2 cups worth or more. Other than that, I rarely use the stuff.

Bit more clarification: You want to keep the ethanol flavor or the other flavor of the liquor you're using? Most recipes don't include liquor for the alcohol but for the other flavors dissolved in it, in which case the boiling off of the ethanol doesn't matter as the other aromas are left behind in that process (other than what naturally boils off or is destroyed during cooking but there is no way around that).

Anyways, it's mostly irrelevant as the main problem is that you're adding liquid of any sort which can wreck the consistency baked goods, that it's alcohol is irrelevant. As bluesnacks said, it's mostly a matter of experimentation.